Favorite Pumpkin Cake Roll Recipe

This pumpkin cake roll is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering or to give as a yummy gift. The recipe is in such demand, I use a 29-ounce can of pumpkin to make four rolls at a time. —Erica Berchtold, Freeport, Illinois

Nutritional Facts

Directions

Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.

Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired.Yield: 10 servings.

Originally published as Pumpkin Cake Roll in Quick Cooking
September/October 2005, p48

"I have been baking this roll for over 5 years now and it is absolutely the best roll ever. It is become a tradition in my family."

MY REVIEW

hottoddy24 User ID: 8610244237018

Reviewed Nov. 9, 2015

"I'm getting ready to make and was wondering doesn't the cake roll break up when you unroll to put in filling? I'm giving this a 5 already because I like anything pumpkin and am sure this will taste great."

MY REVIEW

essbee User ID: 8583899235494

Reviewed Oct. 23, 2015

"I was intimidated by the recipe at first, because it looked complicated and like it could go wrong easily. But I followed the steps exactly and the pumpkin roll turned out perfect - beautiful and delicious! So happy I made this recipe, it's fantastic."

MY REVIEW

SaltandPeppy User ID: 5584102235370

Reviewed Oct. 21, 2015

"This didn't impress me. I've been making pumpkin rolls for years using this recipe. There is no need to separate the eggs and beat anything in separate bowls. Just throw all the ingredients into one bowl and mix. It's that easy. And the texture is a lot better... No holes in the batter. Also, I use an entire tsp. of salt."